Skinless chicken breast

This turned out really well.

Brine them for (2) hours, dry, and without cutting all the way through cut a slit into the thickest part of the breast. Into this slit insert a normal sized pat of butter and wrap them with bacon.

Smoke for an hour at 225, then turn it up to 300 until internal temp hits 165.

Then give it about 5 minutes on direct high heat to crisp up the bacon.

There will probably be fire.

Delicious, smokey and moist.